From haggis neeps and tatties, to haggis bon bons, clootie samosas and cullen skink, there are a range of starters, mains and puds to whet your culinary creativity.

There are plenty of fun games such as Kilt Up and from Glengarry Bonnets to Ghillie Brogues, you can learn all about the various garments before sharing your final look on Facebook and Twitter. If you can’t get dressed up for real this Burns Night, Kilt Up is the next best thing – www.scotland.org/kiltup

You can even make today’s recipe with any leftover haggis. Have a great Burns Night.

INGREDIENTS

Serves four (easily doubled or trebled)

■ 30g butter

■ 375g macaroni

■ 1 tsp English mustard

■ 1 tsp Dijon mustard

■ 45g plain flour

■ 500ml whole milk

■ 150g mature cheddar, grated

■ 100g gruyère cheese

■ 50g Parmesan, grated

■ 300g haggis cooked as per packet

■ 50g stale bread such as ciabatta or focaccia

METHOD

Boil the pasta for 3 mins less than the packet instructions. Melt the butter in a saucepan. Add the garlic and mustards, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a smooth sauce.

Simmer for 8 mins, whisking constantly until thickened.

Take off the heat, then stir in almost all of the cheddar, all the gruyere and two-thirds of the Parmesan. Stir the pasta and some salt and pepper into the cheese sauce, then mix in the haggis.

Tip into a large ovenproof dish. Scatter over the breadcrumbs and remaining Parmesan and cheddar, then bake at 180C for 25 mins until crisp and golden.

Haggis pizza

Haggis Pizza by James Morton

TONIGHT, it’s time try something a bit different with a wee bit of haggis.

If you’ve got a fussy wean or any other party pooper who cannot yet be convinced of the obvious gloriousness of our national dish, try combining it with the next best thing in the world: pizza.

I’ve had shop-bought haggis pizza before and can’t say I was hugely impressed – but this is not like that cardboard-based atrocity.

Not only is this dish easy, it’s completely brilliant. All you need to do is make a super-easy bread dough that requires no kneading at all, top it with tomato puree, mozzarella and haggis and you’re done.

This recipe isn’t just for tonight, though.

If you’re anything like me, and despite summoning all your Scottishness and dousing your plate in plenty of whisky, your haggis will not be defeated. You’ll have leftovers.

Although this recipe is designed for raw haggis, it works great with any bits and pieces from days past.

You could even try a wee piece of neap or two if you like.

2008, Garlick, Ian / StockFood

Burns Pud for Two in Two Minutes

INGREDIENTS

■ 2 oranges

■ 5 tbsp oatmeal/ porridge oats

■ 200ml double cream

■ 2 tbsp whisky

■ 2 tbsp runny honey

■ Slivered almonds

METHOD

Segment two oranges, slice off the top and bottom, then cut off skin in downward slices so all skin, pith and outer membrane of the segments are removed. Cut out flesh from between the vertical membranes so you’re left with triangular segments of orange flesh with no pith, skin or membrane. Roughly chop segments.

■ Toast the oatmeal or porridge oats under a grill for 1-2 minutes, until it smells nutty.

■ Whip the cream until thick then fold in whisky, runny honey, and oatmeal.

■ Serve in glasses in alternate layers of cream and orange and top with slivered almonds.